Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

Happenings: Current Features

SMALL PLATES

Calamari, harissa sauce 9.95

♦Charred Broccolini, pancetta, tomato-chili compote, shaved Parmesan 10.95

♦Mediterranean Street Fries, hand-cut fries, lemon-chili spiced pulled chicken, smoked labneh, chimichurri, cilantro 13.95

♦Shredded Beef Phyllo Samosas, cumin-cilantro yogurt sauce, harissa 12.95

Truffled Fries, Parmesan-lime aïoli 8.95

♦Mediterranean Tapas, hummus, spicy gigante bean ragoût, artisanal salumi, crispy broccolini, harissa spiced chicken skewer, shredded beef phyllo samosa, grilled pita 16.95

Blue Crab and Spinach Dip, crispy lavosh 12.95

♦Garlic Crusted Ahi Tuna*, spicy gigante bean ragoût, balsamic glaze, shaved Parmesan 13.95

♦Sherry Braised Short Rib Sliders, brioche buns, Parmesan crisp, truffled mushrooms, Parmesan-lime aïoli, truffled fries 13.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil, spicy gigante bean ragoût with feta, crispy lavosh 12.95

Darn Good Burger*, herb mayonnaise, hand-cut fries; just ask for cheese 10.95

♦Grilled Chicken Salad, garden rocket, spinach, roasted red peppers and red onions, feta, walnuts, garlic-oregano dressing 12.95

♦Prosciutto and Fig Flatbread, Cambozola, fresh oregano 13.95

♦Truffled Mushroom, Thyme and Fresh Mozzarella Flatbread 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price

ENTRÉES

served with a simple tossed salad with house vinaigrette

Parmesan Crusted Chicken, herbed goat cheese, fried capers, lemon garlic sauce, mashed potatoes, seasonal vegetable 21.95

♦Pappardelle Bolognese, rich ragu of ground beef, sweet Italian sausage and tomatoes, pappardelle pasta, Burrata, basil pesto 19.95

Grilled Sirloin Top Cap Steak, chimichurri, patatas bravas, charred broccolini 31.95

Baked Pecan Crusted Trout, lemon beurre blanc, creamy polenta, seasonal vegetable 24.95

♦Crispy Risotto Cake Napoleon, herbed goat cheese, grilled portabello mushroom, creamy marinara, basil pesto, wilted greens 19.95

Wood-Fire Grilled Salmon*, vintage sherry-honey glaze, garlic-thyme butter, creamy polenta, seasonal vegetable 26.95

Today’s Chef’s Selection (Please ask your server) Market Price

Pan Seared Scallop Risotto, toasted hazelnuts, honey-lime gastrique, shaved Parmesan 31.95

♦Oak-Fired Filet Mignon, creamy charred leek and truffled shiitake ragoût, mashed potatoes, wilted greens 32.95

♦Wood-Fired Rotisserie Chicken, black barley, citrus gremolata, balsamic glaze, seasonal vegetable 22.95

Chef’s Rotisserie Special (Please ask your server) Market Price

Sherry-Rosemary Braised Beef Short Ribs, creamy polenta, roasted fall vegetables, wilted greens 30.95

♦ Chef’s features January 16 – March 5

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.